TrueSport Nutrition Guide

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Optimal Dietary Intakethe Basics.

For Sport. For Life.
NUTRITIONAL REQUIREMENTS OF ATHLETES

CO N TEN TS

Carbohydrates The Master Fuel Page 2

Proteins Role as a Team Player Page 12

Dietary Fat Page 16

Vitamins and Minerals Page 18

Fluids and Hydration Page 24

Resources Page 28
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T H E P URPOSE OF THI S BOOK

This publication provides general guidelines to help optimize dietary intake

for sports competitors. Dietary intake requirements can vary depending
upon an individuals energy expenditure, metabolism, state of health, etc.

Now more than ever, athletes need accurate sports nutrition information.
Optimal nutrition is an integral part of peak performance while an
inadequate diet and lack of fuel can limit an athletes potential for
maximum performance. Unfortunately, there is a lot of misinformation
available regarding a proper diet for athletes.

In the quest for success, many athletes will try any dietary regimen or
nutritional supplementation promising a new level of physical performance.
However, most often an evaluation and modification of current dietary
intake can be employed to help maximize peak performance.

The human body must be supplied continuously with energy to perform

its many complex functions. As an athletes training and competition
level increases, the bodys energy demands also increase. Several energy
systems in the body can provide athletes with fuel as long as they
are consuming the proper foods. One energy system relies totally on
carbohydrates while another uses carbohydrates as well as fats. When an
athlete works near or at maximal intensities, carbohydrates are the prime
fuel the body can use. During prolonged exercise such as cycling, triathlons,
and long-distance swimming, the amounts of fats and carbohydrates used
may rise and fall depending upon:

F Duration and intensity of the exercise

F An individuals fitness level

F Food and drink consumed prior to and during the exercise

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 NUTRITIONAL REQUIREMENTS OF ATHLETES

Carbohydrates
The Master Fuel
A diet rich in carbohydrates increases endurance
performance because of the extra store of carbohydrates in
the muscles and liver, called glycogen. Work completed in the
early 1980s by David Costill at Ball State University showed
that if athletes did not consume a diet high in carbohydrates
on a daily basis, they would experience chronic fatigue and
poor performance. It is well documented that endurance
athletes need to replenish carbohydrate stores in the body,
especially during periods of intense training. Consuming
FYI
(FOCUS on YOUR INTAKE)
carbohydrates during workouts lasting over one hour can also
benefit performance and delay onset of fatigue. Several recent
studies have shown that athletes who participate in stop-and- AS EARLY AS
go sports, such as basketball and soccer, may also need to THE 1930S,
focus on consuming more carbohydrates during training and
SCIENTISTS
competition. This is not surprising since it is well-known that
carbohydrates, when compared to protein and dietary fat, OBSERVED THAT
are the most efficiently broken down and metabolized form ENDURANCE
of energy for the body. Athletes doing stop-and-go activities
EXERCISE
were found to have better speeds and delayed fatigue when
consuming a higher carbohydrate diet. COULD BE
IMPROVED BY
INCREASING
RECOM MENDED INTAK E OF CA R BOH Y DRATES
CARBOHYDRATES
Depending upon the training routine, athletes should
consume at least 50 percent, but ideally 60-70 percent of IN THE DIET.
their total calories from carbohydrates. This percentage
is only a guideline for estimating carbohydrate needs.
Depending upon the length of training sessions, an athletes
carbohydrate intake should be between 2.5-6.0 grams per
pound of body weight, with longer training times reflecting
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the higher number of grams needed.

See Table 1 to calculate grams of carbohydrates needed.

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TABLE 1: DETERMINING GRAMS OF CARBOHYDRATE FOR ATHLETES NEEDS

The following example shows how to calculate the recommended grams of carbohydrate needed
per pound of body weight.
Weight in Pounds Carbohydrates in Grams Daily Carbohydrate Intake
160 x 2.5 = 400 grams

Now calculate your own needs. Remember to multiply your body weight by a higher number of
carbohydrate grams for lengthier or multiple bouts of training. For example, an hour of training
per day may indicate using 2.5 grams in your calculation, and training four or more hours per day
may indicate using 6.0 grams.
Weight in Pounds Carbohydrates in Grams Daily Carbohydrate Intake
x =

CAR BOHYDRATE INTA K E BE FOR E , DU R I N G, A N D A F T E R E X E R C IS E

Before Exercise:
The pre-exercise or pre-training meal serves two purposes:
F It keeps the athlete from feeling hungry before and during exercise, and
F It maintains optimal levels of energy for the exercising muscles.
Athletes who train early in the morning, before eating or drinking, risk
developing low blood glucose levels, as well as a poor performance, due to a
decreased ability to concentrate and an increased perceived exertion. Blood
glucose, the sugar found in the blood, is the energy delivered to the working
muscles and organs that allows your body to complete activity. Low blood
glucose levels cause you to feel more sluggish than normal and decrease
your ability to focus, which inevitably will decrease performance.

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 NUTRITIONAL REQUIREMENTS OF ATHLETES

Carbohydrate intake before exercise can help to restore sub-optimal glycogen

stores, which is critical for prolonged periods of exercise. While allowing for
personal preferences and psychological factors, the pre-event meal should be
high in carbohydrates, non-greasy, and readily digestible. Fatty foods should
be limited as they delay the emptying time of the stomach and take longer to
digest. The following are guidelines for the pre-event meal:
F The meal should be eaten 3-4 hours before an event.
F It should provide 150-350 grams of carbohydrates (1.5 grams per pound of
body weight).
F To avoid stomach upset, the carbohydrate content of meals should be
reduced the closer the meals are to the event.
F Adding small amounts of protein can aid in regulating energy levels by
slowing down carbohydrate absorption, delivering the carbohydrates to
the working muscles at a more consistent rate over time.
Pay attention to salty cravings. If competing in hot/humid climates, make
F 
sure to replace electrolyte losses with salty snack foods, such as pretzels or
sport drinks with added sodium.

[ For example, four hours before the event, it is suggested that the athlete consume
1.5 grams of carbohydrates per pound of body weight, whereas one hour before the
competition, the athlete would consume 0.5 grams of carbohydrates per pound of
body weight. ]

TABLE 2: SUGGESTED MEALS FOR PRE-EVENT EATING

This example shows how to calculate the recommended grams of carbohydrate needed per pound of body weight.
1 Hour or Less Serving Size Grams of Carbohydrates
Food bar 1 bar 47 g
Raisins small box (2.5 oz) 34 g
Banana 7 oz 31 g
1/2 Bagel 2 oz 26 g
Pretzels 20 pieces 22 g
Fig bar (2) 1 oz 20 g
Applesauce 4 oz 14 g
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Sports drink* 8 oz 14 g
Toast 1 slice 14 g
Crackers 5 crackers 10 g

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TABLE 2: SUGGESTED MEALS FOR PRE-EVENT EATING, CONTINUED

2-3 Hours before Serving size Grams of carbohydrates

Baked potato (plain) 1 large 58 g
Cereal (whole grain)/ cereal: 1 cup cereal: 47 g
low-fat milk (1%) milk: 1/2 cup milk: 8 g
Bagel (whole grain) 1 bagel bagel: 47 g
with peanut butter 2 tbsp peanut butter peanut butter: 8 g
Fruit smoothie 12 fl oz 47 g
Food bar 1 bar 43 g
(oatmeal raisin walnut)
Oatmeal (instant)/ oatmeal: 1 cup oatmeal: 26 g
low-fat milk (1%) milk: 1/2 cup milk: 8 g
Yogurt (nonfat) 1 cup 33 g
Pancakes/waffles 2 pancakes 20 g
(from mix) (5 diameter)
Fresh fruit (chopped apple) 1 cup 19 g

4 or more Hours before Serving size Grams of carbohydrates
Spaghetti with meat sauce 2-3 cups 75-100 g
Pasta/ pasta: 1 cup pasta: 60 g
Chicken/ chicken: 4 oz chicken: 0 g
Vegetables vegetables: 1 cup vegetables: 6 g
Grilled chicken/ chicken: 3 oz chicken: 0 g
rice (white)/ rice: 6 oz rice: 44.4 g
fruit (chopped apple) fruit: 1 cup fruit: 19 g
Granola bar 1 bar bar: 43 g
(oatmeal raisin walnut)/
sports drink* drink: 8 oz drink: 14 g
Liquid meal replacement 1 can (11 fl oz) 40 g
Fruit juice 6 oz 18 g
Turkey sandwich turkey: 1 slice turkey: 0 g
(w/3 slices deli meat, mayo: 1 tbsp mayo: 0 g
2 slices whole wheat bread, bread: 2 slices bread: 24 g
low-fat mayo)/baby carrots 7 carrots carrots: 3 g
Tuna sandwich tuna: 2 oz drained tuna: 0 g
(2 slices whole wheat bread)/ bread: 2 slices bread: 24 g
nonfat mayo mayo: 1 tbsp mayo: 0 g
Trail mix with nuts/raisins 1/3 cup 20 g

*Remember that sports drinks are beverages that contain electrolytes and
carbohydrates, not caffeine and other stimulants. For more information on sports
drinks and hydration, read the Fluids and Hydration section on page 22.

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Eating At All-Day Events:

It is important that athletes eat after competing to make sure that they
will have enough energy in their muscles for the next race or competition,
whether it be in the same day or the following days. The same dietary
intake principles used to plan the pre-exercise meal can also apply to foods
eaten at all-day events. If an athlete races at 10:00 a.m. and again after two
hours, foods that are high in protein and fat will more than likely still be in
the stomach potentially causing stomach or gastrointestinal (GI) distress.
The following guidelines have been recommended to help athletes make
wise food choices at all-day events.

One hour or less between events or heats:

Stick with carbohydrates that are in liquid form, such as sports drinks.
F 

If something solid needs to be eaten, try fruits like oranges, watermelon,

F 
cantaloupe, peaches, pears, applesauce, or bananas.

These foods consist of mostly carbohydrates and water. They are digested
very fast and therefore, will not cause as much of a problem with stomach
cramping or GI distress.

Another key point to making food choices with limited time between events,
is limiting the quantity of the food eaten. The more an athlete eats, the
longer it will take to digest, especially with any pre-competition nerves or
stress.

Two to three hours between events or heats:

Solid foods in the form of carbohydrates can be eaten, as there is

F 
enough time to digest them before competition.

Try eating bagels, hot or cold cereal with nonfat milk, or english muffins
F 
along with fruit like bananas, apples, oranges, peaches, or pears.

Be sure to drink plenty of fluids, like water or a sports

F 
drink, for hydration, electrolyte replacement, and
restoration of glycogen stores. Avoid drinks that contain
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caffeine, carbonation and other stimulants.

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Four or more hours between events or heats:

With four or more hours between events or heats, an athlete may want
a meal, which should be composed primarily of carbohydrates. Keep
the meals simple. The following meal examples for this situation are
appropriate:

A turkey sandwich on two slices of whole wheat bread, low-fat yogurt

F 
with fruit, and water or a sports (fluid replacement) drink; or

Spaghetti with lean meatballs, bread, salad with low-fat dressing, and
F 
water or a sports (fluid replacement) drink.

If there is a certain meal pattern before competition that an athlete thinks

is a winning combination, then they should stick to it.

Athletes who make food choices at concession stands need to know how to
make the best choices. Most concession stands are filled with high-fat, high-
calorie foods that are not designed to maximize performance. It is always
wiser for athletes to pack a cooler from home with winning combinations,
than to rely on the food at a concession stand. Table 3 has a list of
nutrient-dense foods that are easy to pack in a cooler and will help supply
energy throughout the day.

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 NUTRITIONAL REQUIREMENTS OF ATHLETES

During Exercise:
Consuming carbohydrates during exercise lasting
longer than 60 minutes ensures that the muscles
receive adequate amounts of energy, especially

FYI
during the later stages of the competition or
workout. This has also been found to improve
(Focus on Your Intake) performance. The form of carbohydrates
consumed does matter. Some athletes prefer
to use a sports drink, whereas others prefer to
It is best not to
eat solid or gel forms of carbohydrates. Use
try different and the following guidelines when consuming sports
new foods before an drinks with carbohydrates.
important competition. F Consume 6 to 12 ounces of a sports drink with
6-8% carbohydrate concentration every 15-30
If an athlete is
minutes during exercise (see Table 4). One gulp
complaining of GI is about 2 ounces.
distress or stomach Water is needed to aid in absorption of the
F 
cramping, he or she carbohydrate. Drinks with a concentration
should try different greater than 10 percent are often associated
with abdominal cramps, nausea, and diarrhea.
foods or use these
For high intensity activities, sports drinks
F 
guidelines.
and gels containing multiple forms of sugar
Athletes should keep a can increase absorption and delivery of
food log in addition to carbohydrates.
their training log. Note: Sports drinks should not be confused with
They should track what energy drinks. Energy drinks typically contain
one or more stimulants and their carbohydrate
theyre eating
concentration is usually greater than 10%.
before, during, and
after training and
*Sports drinks are beverages that contain electrolytes
how it affects their
and carbohydrates, not caffeine and other stimulants.
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performance,
both mentally
and physically.

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TABLE 3: COOLER FUELERS

Food Serving Size Fat Carbohydrates Protein
Baby carrots 7 carrots 0 g 3 g 0g
Breadsticks 1 stick (2 oz) 6 g 24 g 4g
Celery 1 large stalk 0 g 2 g 0g
Cherry tomatoes 1/2 cup 0 g 7 g 1g
Chocolate milk (lowfat) 1 cup 2 g 26 g 8g
Cottage cheese (lowfat) 1/2 cup 1 g 3 g 14 g
Dried fruit 1 package 1 g 188 g 7g
Sports drink* 8 oz 0 g 14 g 0g
Granola bar 1 bar 5 g 43 g 10 g
(oatmeal raisin walnut)
Fresh fruit 1 piece or 1 cup <1 g 19 g .3 g
Ginger snaps 1 oz 3 g 22 g 2g
Hummus 1/4 cup 5 g 13 g 3g
Meal replacement drinks 1 can (11 fl oz) 3 g 40 g 10 g
Nuts (mixed) 1/4 cup 15 g 7 g 5g
Peanut butter 2 tbsp 16 g 7 g 8g
Pita bread 1 pita 2 g 35 g 6g
(whole wheat large pita)
Turkey sandwich turkey: 1 slice turkey: turkey: turkey:
(3 slices deli meat, 1 g per slice 0 g per slice 5 g per slice
low-fat mayo, mayo: 1 tbsp mayo: 5 g mayo: 0 g mayo: 0 g
2 slices whole bread: 1 slice bread: bread: bread:
wheat bread)/ 5 g 24 g 2g
baby carrots 7 carrots carrots: 0 g carrots: 3 g carrots: <1 g
Vanilla wafers 4 wafers 10 g 19 g <1 g
Whole grain bagel 1 bagel (4 oz) 1.5 g 47 g 11 g
Whole grain cereal 1 cup 1 g 47 g 7g
Whole grain crackers 5 crackers 15 g 11 g 1g
Yogurt (nonfat) 8 oz 0 g 15 g 11 g

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TABLE 4: CALCULATING CARBOHYDRATE CONCENTRATIONS IN BEVERAGES

To assess the concentration of a fluid replacement drink or any beverage, use the
following calculations:

Amount of carbohydrate in grams (from the label)

x 100 = percentage
The volume in one serving (use 240 ml per cup)

Example: 15 grams
= .625 x 100 = 6%
240 ml

Remember that sports drinks are beverages that contain electrolytes and
carbohydrates, not caffeine and other stimulants. For more information on
sports drinks and hydration, read the Fluids and Hydration section on page 22.
After Exercise:
Consuming a carbohydrate snack within 30 minutes after training will allow
the body to start replenishing glycogen stores in the body. Additionally,
consuming a couple of mixed meals high in carbohydrates within six hours
after training or a competition ensures that the muscles continue with
glycogen restoration.
F Athletes who may benefit from recovery nutrition include those who are
competing in tournament play or have multiple competitions over the
course of one or several days, have skipped meals throughout the day, did
not consume enough calories, and want to improve strength and power.

The recommendation is 0.65 grams of carbohydrates per pound of

F 
body weight consumed within 30 minutes after exercise. This should be
followed by an additional carbohydrate meal two hours later.

The first feeding can be a high carbohydrate beverage, followed by eating

F 
a high carbohydrate meal. Table 5 lists some recovery tips for post-
exercise.

Table 6 gives examples of recovery snacks.

F 
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TABLE 5: POST-EXERCISE RECOVERY TIPS

To completely refill energy in the muscle, eat within 30 minutes after exercise and then eat small
meals two hours and again at four hours after the workout.
Choose high-carbohydrate foods such as bagels, pasta, fruits, yogurts, cereal with low-fat milk, peanut
butter, sports drinks, granola bars, french toast, sub sandwiches, baked potatoes with chili, smoothie
made with fruit, fruit juice, yogurt, and frozen yogurt.
Include a small amount of protein to aid in muscle recovery and promote muscle growth.
If you cant consume solid foods within 30 minutes after exercise, try 2-4 cups of a sports (fluid
replacement) drink and incorporate solid foods two and four hours after exercise.
Be sure to hydrate after a workout or game. Drink 3 cups of fluid for each pound lost during the
competition or training.

TABLE 6: RECOVERY SNACK IDEAS

Cereal with milk
Fruit and nonfat yogurt
Pita and hummus
Trail mix
Chocolate milk (lowfat)
Banana with peanut butter

Be sure
to hydrate
after a workout
or game.
DRINK 3 CUPS OF FLUID
FOR EACH POUND LOST
DURING THE COMPETITION
OR TRAINING.

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P R OT EINS ROL E AS A TE A M P LAY E R

Protein has always been a particularly popular nutrient with athletes

because of its role in building and maintaining muscles. Indeed, athletes
need to consume a wide variety of high-quality protein foods in their diets.
However, while protein is necessary, it is not the primary fuel for working
muscles, and consuming more protein than what the body can use is not
going to give athletes larger and stronger muscles. While research shows
that protein requirements are higher for athletes to aid in muscle repair
and growth, most athletes are already consuming more protein than the
body can use. Use the following formulas as guidelines to ensure proper
amounts of protein are included in your dietary intake.

TABLE 7: DAILY PROTEIN RECOMMENDATIONS

TRUESPORT NUTRITION GUIDE

Type of Training Grams (g) of Protein Recommended

Endurance 0.54-0.64 g of protein per pound of body weight
Strength 0.72-0.81 g of protein per pound of body weight
(to gain muscle mass)
Strength (maintenance) 0.54-0.64 g of protein per pound of body weight
Weight Restricted 0.63-0.81 g of protein per pound of body weight

To calculate protein requirements per pound of body weight, use Table 8.

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TABLE 8: PROTEIN REQUIREMENTS IN GRAMS PER POUND OF BODY WEIGHT

o calculate the amount of protein your body needs on a daily basis, simply take your body weight
T
in pounds and multiply it by the appropriate recommendation. For example, the range of protein
for a 185-pound soccer player is 100-118 grams daily.
Weight In Pounds Protein In Grams Daily Protein Intake
185 x 0.54 = 100 g
185 x 0.64 = 118 g

alculate your own protein needs. Refer to Table 7 to get the recommended grams of protein for
C
your type of training, and calculate both the low and the high values to get a range of appropriate
protein for your daily intake.
Weight In Pounds Protein In Grams Daily Protein Intake
x =
x =

Table 9 provides additional information to translate this information into servings of protein-rich food.

TABLE 9: P
ROTEIN CONTENT OF COMMONLY CONSUMED FOODS
Food Serving size Grams of protein
Chicken breast 3 oz 25 g
Ground beef 4 oz 24 g
Broiled fish 3 oz 20 g
Cottage cheese 1/2 c 12 g
Yogurt (nonfat) 8 oz 11 g
Cooked lentils 1/2 cup 9 g
Cooked black beans 1/2 cup 8 g
Milk (nonfat) 1 cup 8g
Peanut butter 2 tbsp 7 g
String cheese 1 oz 7 g
Tofu 1/2 cup 7g
Egg 1 large or 2 egg whites 7g
Mixed nuts 1/4 cup 5 g
Cooked quinoa 1 cup 4 g
Whole wheat bread 1 slice 3g

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BUI LDING BODY M ASS

Many athletes want to add more bulk to their bodies in the form of lean
muscle. Many supplement products claim to build muscles. Athletes
should take special caution when considering supplementation (please see
pages 16-21 for additional information and cautions). Due to the limited
regulations of the dietary supplement industry, there is a risk of products
being contaminated with sport-prohibited or unknown substances with or
without the manufacturer knowing. There is no guarantee that the product
contents match with those listed on the label. Taking a lot of extra protein
either from supplements or food does not guarantee bigger muscles. If it
did, athletes could spend time lounging instead of lifting to build muscles.

A healthier regimen for building muscles would include:

Following a strength training program that challenges muscles

F 

Adding 500 to 1,000 more calories each day to current dietary intake,
F 
to allow the body to use protein already present in the diet for muscle
growth and not be broken down to fuel activity
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Eating foods that are both high in carbohydrates and proteins like
F 
grilled chicken sandwiches, peanut butter sandwiches, and Greek yogurt
with granola

Choosing low-fat sources of both carbohydrates and protein

F 

Eating several small meals that include about 30 grams of protein

F 
throughout the day will support training and muscle-building

Choosing lean animal sources of protein (i.e. dairy and meats) which are
F 
more efficiently absorbed by the body
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P R OTE I N A F TE R E XE R C IS E

The bodys ability to recover from games,

practices, or intense workouts requires adequate
rest and proper nutrition. An important
component of the recovery process is consuming

FYI both carbohydrates and protein shortly after

exercise to restore muscle glycogen and
(Focus on Your Intake) stimulate muscle protein synthesis.

Carefully controlled
E AT
studies have shown
Keep in mind that food is fuel and athletes
that adding proteins,
should not come to practice or games without
amino acids, or having had enough food to support the energy
protein powders requirements for their sport. To keep athletes
properly fueled and have protein needs met,
to a carbohydrate
use the EAT guidelines:
supplement is
Eat breakfast. It is the best way to start the
no more effective
day well fueled. Include foods that contain
for muscle glycogen carbohydrates and protein such as nonfat milk,
re-synthesis than yogurt, or eggs.

ingesting equal Add carbohydrates and protein to post-

calories of exercise meals. Some energy bars provide
carbohydrates to replenish muscle glycogen
carbohydrate stores and protein to help build and repair
alone. However, muscles.
post-resistance training Toss the supplements. Athletes should rely
ingestion of protein on protein from food sources first, instead of
supplements. This helps ensure that diets
in a recovery snack
are balanced for health and performance.
decreases further In addition to meat sources of protein, dairy
breakdown and products, nuts, and seeds are all rich sources
of protein and can easily be added to any meal
encourages
or snack.
muscle growth.

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 NUTRITIONAL REQUIREMENTS OF ATHLETES

D I ETARY FAT

Fat Intake in Athletes

Fat is the primary fuel for light to moderate intensity exercise. Although
fat is a valuable metabolic fuel for muscles during endurance exercise
and performs many important functions in the body, no attempt should
be made to consume more fat. With that said, some studies have shown,
athletes that consume high-fat diets typically consume fewer calories from
carbohydrates.

The more efficient an athlete becomes in their respective sport, the easier
it is for them to operate at a lower intensity while maintaining the same
level of work or maintaining the same speed (metabolic efficiency).

At this lower intensity, stored fat in the muscle can be used as a fuel source.
The average 150-pound athlete carries 1,500-2,000 calories in the form of
carbohydrates but up to 80,000 calories in the form of fat. The old saying,
Fat burns in a carbohydrate flame holds true, as fat cannot be used without
the presence of carbohydrates. Thus, for efficient endurance and ultra-
endurance athletes, carbohydrates are still important, but stored fats help
them reach the finish line as well.

A research study looked at muscle biopsies of elite rowers who consumed

either 40 percent of their calories from fat or 20 percent of their calories
from fat, and also compared the power output and speed of the rowers.
The following is a summary of the results.

The rowers who consumed the low-fat, high-carbohydrate diet had more
F 
muscle glycogen.

The rowers on the high-fat, low-carbohydrate diet had moderate levels

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F 
of muscle glycogen, but were still able to complete the workout sets.

When it came to power output and faster speeds, those rowers who
F 
consumed the low-fat, high-carbohydrate diets had significantly higher
power and speed.

This has significant implications for athletes in muscular endurance sports

that require a burst of power, such as rowing, swimming, gymnastics,
figure skating, judo, boxing, baseball, basketball, or soccer, to have energy
generated aerobically.

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It is important to recognize that there are many sources of hidden fat in

foods. Fat is present, but not separately visible, in:

Dairy products such as cheese, whole milk, sour cream, and ice cream
F 

Processed foods such as chips, crackers, granola bars, and french fries
F 

Cooked meats and fish

F 

Other food sources like nuts or avocados

F 

Other more obvious sources of fat are in products like margarine, butter,
mayonnaise, salad dressing, oils, and meats with marbling or visible fat.

Athletes should consume 20 to 30 percent of their calories from fat. Aside

from decreasing overall calories, limiting consumption of dietary saturated
fat is the first step toward losing excess body fat. Doing so eliminates excess
calories, but not nutrients. Following a low-fat, high-
carbohydrate diet is also important for health reasons,
because diets high in saturated fat have been associated
with cardiovascular disease, obesity, diabetes, and some
types of cancer.

Table 10 gives suggestions for reducing fat intake.

TABLE 10: SUBSTITUTIONS FOR REDUCING FAT INTAKE

Instead of: Try:
Whole milk Skim milk
Part-skim mozzarella, string or low-fat

Cheddar, jack, or swiss cheese cottage cheese, other cheeses that contain
less than 5 grams of fat per ounce
Ice milk or low-fat/nonfat frozen yogurt,
Ice cream
100% fruit frozen popsicles
Jam, yogurt, ricotta cheese, light or
Butter or margarine nonfat cream cheese, butter substitute,
olive oil, hummus
Nonfat, plain yogurt, light sour cream,
Sour cream
blender whipped cottage cheese dressing
Bacon Canadian or turkey bacon
Extra lean ground beef or ground
Ground beef
turkey (at least 95% lean)
Fried chicken Baked chicken without the skin
Bagels, whole-grain breads, homemade
Doughnuts and pastries
breads, low-fat muffins
Apple pie Baked or raw apple
Vanilla wafers, ginger snaps,
Cookies, cakes, or brownies
graham crackers, fig bars

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VI TAMINS AND MINERA LS

Vitamins and minerals (when not consumed in food form) are classified
by the Federal Drug Administration (FDA) as dietary supplements. Amino
acids, botanicals, herbs, and substances such as enzymes, organ tissues
and glandulars, and metabolites, are also classified as dietary supplements.

Many athletes believe they do not get enough vitamins and minerals in their
diet and wonder if they should start taking some sort of supplement; while
other athletes are on a constant quest to find the latest diet or supplement
that will give them a competitive edge. The reality is that making wise food
and beverage choices are crucial for peak performance and contribute to
endurance and repair of injured tissues. A good working knowledge and
understanding of foods that provide essential nutrients will aid in an athlete
reaching their greatest potential.

Athletes have increased energy needs, which allows for more opportunities
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to obtain the nutrients they need through a balanced diet composed of

a variety of natural foods. Most sports medicine professionals agree that
unless an individual has a nutrient deficiency, supplementation may not
improve athletic performance.

However, the athlete who takes a simple one-a-day type of vitamin or

mineral that does not exceed the nutrient levels of the Recommended
Dietary Allowance (DRA)/Dietary Reference Intake (DRI), is probably not
doing any harm. An athlete should consult with his or her physician, or
other health care professional, to determine whether vitamin and mineral
supplementation is needed to maintain optimal health.
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Nutrients that may be low in an athletes diet are listed in Table 11. Choose
a variety of foods in each food category to ensure that all nutrients are
included in your diet.

Athletes should always choose food over dietary supplementation. The body
needs more than 40 nutrients every day and supplements do not contain
all the nutrients that are found in food. Supplements cannot make up for a
poor diet or poor beverage choices.

Natural foods contain a matrix of various nutrients that researchers are

continuing to discover and learn more about. Often individual nutrients
dont work as effectively when isolated in a pill or supplement form.

Self-prescribed supplement users should heed overdose warnings and look

for symptoms of toxic levels of supplementation, such as diarrhea, skin
rashes that do not fade, and unexplained joint pain. Fat soluble vitamins
(A, D, E, and K) can be toxic when misused. Unlike water soluble vitamins
in which excess amounts are excreted in the urine, fat soluble vitamins are
stored in body fat and remain in the body.

TABLE 11: MICRONUTRIENT SOURCES

Selected
B Vitamins Calcium Vitamin C Vitamin D Magnesium Selenium Iron
Micronutrients

Vegetables Leafy green Broccoli Tomatoes Spinach Green beans Spinach

vegetables Kale Potatoes Romaine Broccoli
Asparagus Turnip greens Broccoli Lettuce
Cauliflower Red peppers
Sweet potatoes Turnip greens
Mushrooms Collard greens

Fruits Dried prunes Fortified Citrus fruits Pineapple Banana Raisins
Bananas Orange like oranges Banana and dried
Orange juice juice grapefruit and apricots
strawberries

Grains Whole grain Corn tortilla Fortified Fortified Whole grain Spaghetti Oatmeal
breads Flour tortilla breakfast cereal cereals and Rice Spaghetti
cereals cereals oatmeal Fortified
pasta rice cereals
tortillas

Dairy Lowfat milk Lowfat milk Lowfat milk Yogurt Cottage

Yogurt and and dairy cheese
dairy products products Cheddar
cheese

Meats Turkey Soybeans Tofu Tuna Almonds Lean beef Red meat
eggs Pork Salmon Salmon Cashews Ham Dark meat
nuts and Chicken Sardines Peanuts Chicken Poultry
beans Salmon Soy milk Baked beans Tuna Chick peas
Tuna Eggs Chick peas Nuts Shrimp
Soy

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 NUTRITIONAL REQUIREMENTS OF ATHLETES

Remember that more is not always better. The established Recommended

Dietary Allowance (RDA)/Dietary Reference Intake (DRI), for vitamins and
minerals are to be used as a guide in determining nutritional needs. These
allowances have a large margin of safety built into the recommendations.
Even though it has been shown that a severely inadequate intake of certain
vitamins and/or minerals can impair performance, it is unusual for an athlete
to have such severe nutritional deficiencies. Even marginal deficiencies do
not appear to markedly affect the ability to exercise efficiently.

Athletes searching for a competitive edge often look to a supplement or a

special combination of nutrients to find it. However, there are no quick-fix
supplements for improving sports performance. Consuming a wide variety
of foods and staying well hydrated are the basic cornerstones to reaching
athletic potential.

For athletes subject to sport drug testing, taking nutritional or dietary

supplements may cause a positive test for a prohibited substance that may
not be disclosed on the product label. In accordance with all applicable
rules for a positive test result within a sport, a sanction may be imposed.
TRUESPORT NUTRITION GUIDE

Some trade associations and other businesses have programs that

include analytical testing and quality assessment of dietary supplements,
culminating in a stamp of approval or a guarantee that the supplement
is safe for use in sport. These programs may reduce the risk that a
supplement is contaminated, or contains an undisclosed ingredient.
HOWEVER, it does not eliminate this risk. Athletes who take dietary or
nutritional supplements, even if claiming to be approved or verified, do
so at their own risk of committing an anti-doping rule violation, or suffering
from negative health side-effects.
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 T R U E S P O RT N U T R I T I O N G U I D E

S UP P LEMENTS AND YOU R H E A LTH

Background. Dietary supplements are defined as products containing

dietary ingredients intended to supplement the diet. These include
vitamins, minerals, amino acids, botanicals, herbs, and substances such as
enzymes, organ tissues and glandulars, metabolites, etc.

The increased visibility of many vitamins, minerals, herbals, as well as other

dietary supplements, some argue, can be attributed to the passage of the
Dietary Supplement Health and Education Act (DSHEA) in 1994. Under
DSHEA, the Food and Drug Administration (FDA) DOES NOT approve any
supplements including vitamins, minerals, amino acids, herbals, and other
botanical preparations for safety or efficacy (whether they work).

Additionally, the passing of DSHEA allowed manufacturers to publish only

limited information about the benefits of dietary supplements. It is easy
for products to get to the marketplace without pre-market controls, and if
necessary, they are extremely difficult to remove, even when serious health
concerns are raised about their safety.

The Anabolic Steroid Control Act of 2004 (SB 2195) took effect on January
20, 2005 as an amendment to the Controlled Substances Act. The Act
classifies a number of prohormones or steroid precursors, previously
manufactured as dietary supplements, as controlled substances, making
their distribution illegal without a medical prescription. According to this
Act, possession and/or distribution of these substances can be punishable
by up to five years in prison.

Did you know? While some mainstream supplements are made by

responsible manufacturers, a growing number of supplement products
contain dangerous and undisclosed ingredients, including steroids,
stimulants, and other dangerous drugs. One major issue is that

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 NUTRITIONAL REQUIREMENTS OF ATHLETES

unscrupulous companies are marketing supplements spiked with these

dangerous substances, taking advantage of many consumers desires for
maximized sport performance or aesthetic improvements, and advertising
them as healthy and safe products when theyre not.

Most Americans are unaware that designer steroids and other dangerous
drugs are intentionally being sold as dietary supplements and that
current law makes it too easy for these products to get to the market.
Best estimates suggest that there are hundreds of supplement products
currently available that contain one or more of approximately 20 to 25
designer steroids alone. For example, in a 2004 study funded by the
International Olympic Committee, 18.8 percent of the 245 supplements
analyzed from the United States were found positive for steroids. In a 2007
HFL study, of the 54 supplements that were analyzed for stimulants, 6 were
positive (11.1 percent); of the 52 supplements analyzed for steroids, 13 were
positive (25 percent).

Contamination can also occur. In the United States, high-profile athletes

who test positive from contaminated or intentionally spiked supplements
containing undisclosed prohibited substances can be made ineligible for
competition.

Given the overall possibility of supplement contamination, the risk of taking

TRUESPORT NUTRITION GUIDE

a mislabeled supplement is a real threat to the careers of American athletes

and the health of all consumers. Some products can be unintentionally
adulterated with substances such as pesticides or heavy metals, while
others may be inadvertently contaminated with sport-prohibited substances
due to cross-contamination. While there certainly are supplements that
are safe and pure, it is possible for one batch of a product, for example,
to become contaminated with a dangerous or sport-prohibited substance
when manufacturing equipment isnt cleaned properly and contains
remnants of ingredients from a previous product. This is similar to what
can happen in a factory that manufactures nut products, as well as other
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 T R U E S P O RT N U T R I T I O N G U I D E

products like cereals and breads. If the machines arent cleaned correctly
or if particles or dust permeate manufacturing areas, the breads or cereals
can contain remnants or traces of the nuts, which can be potentially
dangerous to those with nut allergies.

The health consequences are numerous. The consumption of these

dangerous hidden drugs, such as designer steroids, has been a known
cause of liver injury, stroke, kidney failure, and pulmonary embolism.

The inclusion of stimulants in supplement products also has the potential

for harmful effects. Some stimulants can cause increased blood pressure,
irregular heart rhythm, stroke, or even death.

Protect yourself! This is a REAL concern. Rather than relying on

advertisements from companies who are trying to sell you their product, as
a consumer, you have the responsibility to educate yourself. In the world of
anti-doping, strict liability applies and athletes are responsible for what is
in their systems at the time of a drug test. Anabolic steroids and stimulants
are prohibited classes of substances in sport. It is up to the athlete or
consumer to research reliable sources of information that can point out the
many substances that are known to be included in supplements and that
may, in fact, damage ones health or an athletic career.

More Information. For more information on supplement concerns in the

United States and to learn how to become an informed consumer, please
visit www.Supplement411.org. Supplement 411 attempts to give dietary
supplement users the often overlooked and misunderstood facts about the
dietary supplement industry; raise awareness to the reasons why risk exists
in the marketplace; and provide tips, tools and resources for making the
best decisions possible.

www.Supplement411.org
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 NUTRITIONAL REQUIREMENTS OF ATHLETES

FLUI DS AND HYDRATI ON

Hydration is one of the most important nutritional concerns for an athlete.

Approximately 60 percent of body weight is water. As an athlete trains
or competes, fluid is lost through the skin through sweat and through
the lungs while breathing. If this fluid is not replaced at regular intervals
during practice or competition, it can lead to dehydration. A dehydrated
athlete has a decreased volume of blood circulating through the body, and
consequently:

The amount of blood pumped with each heart beat decreases

F 

Exercising muscles do not receive enough oxygen

F 

Exhaustion sets in and the athletes performance suffers

F 

By-products of exercise are not flushed out of the body as regularly as

F 
they should be

Research has shown that losing as little as 2% of total body weight can
negatively affect athletic performance. For example, if a 150-pound
athlete loses 3 pounds during a workout or competition, their ability to
perform at peak performance due to dehydration is reduced. Proper fluid
replenishment is the key to preventing dehydration and reducing the risk of
heat injury in athletes engaged in training and competition.

Preventing Dehydration

The best way to prevent dehydration is to maintain body fluid levels

by consuming plenty of fluids before, during, and after a workout
or competition. Often, athletes do not realize that they are
losing body fluids or that they are impacting their performance
through dehydration. Athletes who are not sure how much fluid
to drink can monitor hydration using two helpful techniques:

Weighing themselves before and after practice. For every

F 
pound lost during the workout, drink three cups of fluid in
order to rehydrate the body.
TRUESPORT NUTRITION GUIDE

Checking urine color. Urine that is dark gold in color indicates

F 
dehydration. Urine similar in color to pale lemonade or weak tea
is a sign of a hydrated athlete.

Many times athletes wait to drink until they are thirsty. Thirst is not
an accurate indicator of how much fluid an athlete has lost. Athletes
who wait to replenish body fluids until feeling thirsty are already
dehydrated. As a matter of fact, most individuals do not become thirsty

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 T R U E S P O RT N U T R I T I O N G U I D E

until more than 2 percent of body weight is lost. Waiting until you are
thirsty can affect your performance. When athletes only drink enough to
quench their thirst, they may still be dehydrated.

For best results, keep a bottle of fluid available when working out and drink
as often as desired, ideally every 15-20 minutes. Table 12 lists guidelines for
fluid replacement from the National Athletic Trainers Association, the
American Dietetic Association, and the American College of Sports Medicine.

TABLE 12: GUIDELINES FOR PROPER HYDRATION

F M
 ONITOR FLUID LOSSES: Weigh-in before and after training,
especially during hot weather and conditioning phases of the season

F FOR EACH POUND lost during exercise, drink three cups of fluid

F DO NOT RESTRICT fluids before, during, or after the event

F DO NOT RELY ON thirst as an indicator

U R I N E CO LO R C H A RT

Hydrated

Dehydrated

Extremely
Dehydrated
(consult a doctor)

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 NUTRITIONAL REQUIREMENTS OF ATHLETES

What about fluid replacement drinks?

It is now believed that sports drinks containing between 6 and 8 percent

carbohydrates are absorbed into the body more rapidly than water and
can provide energy to the working muscle that water cannot. A growing
body of evidence suggests that consumption of a sports drink containing
carbohydrates can delay fatigue and possibly improve performance. It
appears that athletes who consume a sports drink can maintain blood
glucose levels at a time when muscle glycogen stores are diminished. This
allows carbohydrate utilization and energy production to continue at high
rates. Beverages containing more than one kind of sugar (i.e. glucose and
fructose) can increase carbohydrate absorption rates because each sugar is
absorbed via different channels.

How important are the electrolytes provided by fluid replacement drinks?

The ingestion of sodium during exercise may help with maintenance

or restoration of plasma volume during exercise and recovery. The
consumption of sports drinks containing sodium helps retain water in
the body and aids in hydration by increasing the absorption of fluid from
the intestines into the muscles. Recent research has suggested that a
6-8 percent carbohydrate sport drink with at least 110 mg of sodium per
8 ounce serving empties from the stomach just as fast as plain water.
Endurance activities lasting longer than 3 hours may require as much as
175 mg of sodium per 8 ounce serving.

There has been concern by parents, coaches, and athletes that sports
drinks may contain too much sodium. However, many fluid replacement
drinks are low in sodium. An 8 ounce serving of a fluid replacement drink
can have a sodium content similar to that of a cup of reduced fat milk. Most
Americans consume too much sodium through processed and convenience
foods, not through fluid replacement drinks.

What is an ideal fluid replacement drink?

The ideal fluid replacement beverage is one that tastes good, does not
TRUESPORT NUTRITION GUIDE

cause GI discomfort or distress when consumed in large volumes, promotes

rapid fluid absorption and maintenance of body fluid, and provides energy
to working muscles during intense training and competition.

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 T R U E S P O RT N U T R I T I O N G U I D E

G U I DE LI N ES FOR F LU I D R E P L AC E M E N T

The following guidelines for maintaining body fluid

balance, improving performance in the heat, and
preventing heat-related illness appear to be prudent

FYI
based on current scientific knowledge.

F F
 or intense training and long workouts, a fluid
(Focus on Your Intake) replacement drink containing carbohydrates
may provide an important source of energy. A
Fluid Monitoring. 6-8 percent carbohydrate beverage is typically
most effective in maintaining fluid balance while
Average sweat rates
supplying the muscles with fuel.
from numerous research
F T
 he fluid consumed during activity should
studies range from
contain a small amount of sodium and
0.3-2.4 L/hr. Average electrolytes. The sodium may be beneficial for
sweat concentrations quicker absorption and replacement of sweat
loss.
of sodium range from
0.5-1 g/L. With this level F T
 he beverage should be palatable and taste
good.
of variation, it is
F T
 he athlete should drink 10-16 ounces of cold
important for an athlete
fluid about 15-30 minutes before workouts. If
to monitor their own the workout is prolonged, add carbohydrates to
fluid and electrolyte the beverage at a 6-8 percent concentration.
losses and work with F D
 rink 4-8 ounces of cold fluid during exercise at
their coaches or sports 15-20 minute intervals.

registered dietitians to
determine their sodium
and fluid needs.
F S
 tart drinking early in the workout because
thirst does not develop until 2 percent of body
weight has been lost, by which time performance
may have begun to decline.

F A
 void carbonated drinks, which can cause GI
distress and may decrease the volume of fluid
consumed.

F A
 void beverages containing caffeine, alcohol,
and those promoted as energy drinks.

F If you have never had a sports drink, dont drink

one for the first time on competition day.
Practice consuming fluids while you train. Use a
trial and error approach until you discover the
fluids that work well for you and encourage
hydration.

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 NUTRITIONAL REQUIREMENTS OF ATHLETES

BOT TOM L INE

Nutrition plays a critical role in athletic performance, and athletes, coaches,

and parents need to realize that making wise food choices can increase the
chances of optimal athletic performance. It is easy for athletes to fall prey
to nutrition misinformation and fad diets in the search for a quick fix to
improve performance.

It is imperative that athletes stay current on accurate nutrition issues as

they are ever-changing. By making informed food choices, athletes will have
an advantage over those who choose to ignore the role that food plays in
human performance.

Resources:

www.acsm.org American College of Sports Medicine

www.eatright.org Academy of Nutrition and Dietetics
www.Supplement411.org USADAs Supplement 411
www.fda.gov/food U.S. Food and Drug Administration
www.fda.gov/saftey/recalls FDA Recalls, Market Withdrawals, & Safety Alerts
www.usda.gov/cnpp Center for Nutrition Policy and Promotion
www.healthierus.gov/dietaryguidelines Dietary Guidelines for Americans, 2010
www.nutrition.gov National Agricultural Library, U.S. Department of Agriculture
www.healthfinder.gov National Health Information Center - U.S. Department
of Health and Human Services
www.win.niddk.nih.gov Weight-control Information Network
www.scandpg.org Sports, Cardiovascular, and Wellness Nutrition, a dietetic
practice group of the Academy of Nutrition and Dietetics
TRUESPORT NUTRITION GUIDE

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 T R U E S P O RT N U T R I T I O N G U I D E

TrueSport was founded under the auspices of the U.S. Anti-Doping Agency (USADA) as an
initiative to equip parents, coaches, teachers, and youth to cultivate, champion, and uphold
sportsmanship and the positive, ethical life lessons that sport teaches. USADAs vision is
to be the guardian of the values and life lessons learned through true sport and its mission
is to inspire present and future generations of U.S. athletes through initiatives that impart the
core principles of true sport.

Acknowledgement:

A very special thanks to Jacqueline R. Berning, Ph.D., R.D., CSSD and Alicia Kendig, M.S., R.D.,
CSSD for contributing the content for this publication.

Note: The content of this publication is provided for informational purposes only and is subject to change. This
information is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Individuals
should always seek advice from a qualified health professional.

2013 USADA.
TrueSport, the TrueSport logo, the U.S. Anti-Doping Agency, USADA and the USADA logo, are pending or
registered trademarks of the U.S. Anti-Doping Agency.
All Rights Reserved.

Permission to reprint or redistribute altered or excerpted materials will be granted on a case-by-case basis; all
requests must be made in writing to USADA.

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 TrueSport
Phone: 719.323.6868
E-mail: truesport@truesport.org
www.TrueSport.org

U.S. Anti-Doping Agency

Phone: 719.785.2000
Toll-Free: 1.866.601.2632
Email: usada@USADA.org
www.USADA.org